By Nikita Toppo
This instant-pot dish is simple to make but tastes delicious.
450 gm white mushrooms rinsed (sliced), 2 tsp ghee, 1 onion (finely chopped), 2 tsp ginger (grated), 2 tsp garlic (minced), ¾ cup tomato puree, ½ tsp ground turmeric, ½ - 1 tsp Kashmiri chili powder, ½-1 tsp garam masala, 1 teaspoon kosher salt, ⅓ cup cashews, 1 tsp dried fenugreek leaves, cilantro leaves chopped for garnish.
Soak cashews in warm water for 10 minutes and blend to make smooth paste and reserve.
Heat ghee in a pan and add onions and cook for 3 to 4 minutes then add ginger and garlic, cook for 30 seconds.
Add tomato puree, turmeric, chili powder, garam masala salt, and mushrooms. Cook until done.
Stir in dried fenugreek leaves, cashew paste, and chopped cilantro.
Serve hot with basmati rice and salad.